Saison 2009
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 20, 2024
Specifics
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BJCP Style Info: Saison
| O.G.: | 1.048 - 1.065 |
| F.G.: | 1.002 - 1.012 |
| ABV: | 5.0 - 7.0% |
| Bitterness: | 20 - 35 IBUs |
| Color: | 5 - 14 SRM |
| Info: | A medium to strong ale with a distinctive yellow-orange color, highly carbonated, well hopped, fruity and dry with a quenching acidity. Commercial Examples: Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin. |
General Information
| Method: | All Grain |
| 0.50 pounds | Weyermann Pale Wheat Malt | 5% of grist |
| 1.50 pounds | Rahr Pale Malt (2-Row) | 15% of grist |
| 8.00 pounds | Rahr Pilsen Malt | 80% of grist |
| 10.00 pounds | Total Grain Weight | 100% of grist |
| 1.00 ounces |
Sterling 7% Pellets @ 60 minutes Type: Bittering Use: Boil |
7 AAUs |
| 1.00 ounces |
Hallertauer Mittlefruh 3.9% Pellets @ 10 minutes Type: Bittering and Aroma Use: Boil |
3.9 AAUs |
| 2.00 ounces | Total Hop Weight | 10.9 AAUs |
Boil
| Total Boil Time: | 60 minutes |
Yeast
| Name: | Belgian Saison I Ale |
| Manufacturer: | White Labs |
| Product ID: | WLP565 |
| Type: | Ale |
| Flocculation: | Medium |
| Attenuation: | 70% |
| Temperature Range: | 68–75°F |
| Amount: | 35 ml |
Saison 2009
| Date Brewed: | |
| Brewer/Assistant: |
Brew Day Data
| Target | Actual | |
| Strike Water Amount: | 3.3 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 5.3 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.049 / 12.1° P | |
Brew Day Notes